Pumpkin Cheesecake - Low Carb |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. For low-fat version: use low-fat or fat-free cream cheese, no nuts, and 4 egg whites. Ingredients:
6 -8 ounces pecans (or favorite nut) |
2 tablespoons splenda granular, sugar substitute |
5 tablespoons butter, melted |
32 ounces cream cheese (room temp, 4-8oz packages) |
1 cup splenda granular, sugar substitute |
1/2 teaspoon cinnamon |
1/4 teaspoon ground ginger |
15 ounces solid-pack pumpkin |
3 eggs |
1 tablespoon vanilla |
nonstick cooking spray |
Directions:
1. Preheat oven to 350 degrees. Crush nuts & Splenda in food processor until finely chopped. Add melted butter & process until moist.
2. Cut a circle out of parchment or wax paper to fit the bottom of your springform pan (9x2 1/2 ). Spray with non-stick cooking spray.
3. Press the nut mixture onto the bottom of a springform pan and 1 inch up the sides. Bake 10 minutes or until golden. Cool. Use tin foil to wrap the bottom and the sides of the spring form pan in double thickness.
4. In a medium bowl. Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set springform pan into a roasting pan, fill it with hot water about an inch high.
5. Bake about 1 hour and 30 minutes or until top starts set & turns golden.
6. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.
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